Prep
20 minBake
25-30 minsServes
8 to 10Difficulty
Medium About
Coffee and Walnut Cake Recipe
Watch video instructions or scroll for step-by-step
Coffee and Walnut Cake Recipe
Preheat the oven to 180C / 160C Fan / 350F.
Lightly butter one 8-inch sandwich tin and line the base and sides with baking parchment.
Cream the butter and sugar until pale and creamy, then add the eggs, vanilla and coffee essence. Beat again.
Sift in the flour and baking powder, beating with your electric whisk until everything is well combined.
Stir through the walnuts and pecans using a spatula.
Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
Bake for 25-30 minutes, until risen and springy to the touch. .
Remove the cake from the oven and leave to cool in the tin for 15 minutes. When ready, turn your cake out onto a wire rack. Peel off the paper and leave to cool completely.
To make the icing, beat the butter until smooth and soft, then add half the icing sugar and beat again. Add the milk and coffee essence, as well as the rest of the icing sugar then beat until smooth and creamy.
Making sure your cake is completely cool, spread the coffee icing over the top of your cake and decorate the edges with walnut and pecan pieces, as well as some cacao nibs before serving.
TOP TIP
Don't know if your cake is ready? You can insert a skewer or a cake tester to check if your cake is ready. If it comes out clean, you’re good to go. If there is cake mixture on your stick, pop it back in the oven for 5-10 minutes
Ingredients – 9 items
1
For the cake
Unsalted butter, softened
Tate & Lyle Caster Sugar
Large eggs
Self raising flour
Baking powder
Roughly chopped walnuts
Pecans
Pure vanilla extract
Coffee essence
For the icing
Unsalted butter, softened
Icing sugar
Whole milk
Coffee essence
To decorate walnut
Pecans
Cacao nibs
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